Singapore start-up Soynergy creates non-dairy drinks from okara, enzymes, probiotics and yeast that are fermented and formed into functional beverages. This beverage explores the future of zero-waste food manufacturing, since it makes the most of okaar, a waste by-product that comes from the production of tofy and soy milk. It's estimated that every day in Singapore, about 30 tons of okara is discarded. Because okara is rich in amino acids, dietary fiber and other benefits, it has the potential to be upcycled for a range of food and beverage purposes.
By working with the ingredients it does, Soynergy creates beverages that are said to have a fruity aroma and a smooth mouthfeel. Additionally, the start-up's fermentation process helps to turn insoluble fibers soluble to support digestion.
Upcycled Probiotic Drinks
Soynergy Turns into By-Products into Functional Probiotic Beverages
Trend Themes
1. Upcycling By-products - There is a growing opportunity to use waste by-products to create new products in the food and beverage industry.
2. Functional Fermentation - Fermenting new functional ingredients presents an innovative approach to creating healthy and sustainable beverages.
3. Zero-waste Manufacturing - Zero-waste food manufacturing represents a disruptive innovation opportunity in the food and beverage industry.
Industry Implications
1. Food Manufacturing - Food manufacturers can explore ways to upcycle by-products to create new products and reduce waste in the process.
2. Beverage Production - Beverage production companies can experiment with fermentation methods and functional ingredients to create new, sustainable products.
3. Sustainability Consulting - Consultants can help companies in the food and beverage industry adopt more sustainable and zero-waste manufacturing practices to reduce waste and create new product opportunities.